Goan Beef Curry

October 29, 2016

Goan beef curry fits nicely into the October challenge eating plan, especially if you use lite coconut milk. Served with basmati rice you’ll have the low GI considerations covered too. The freshly ground spices give the flavours you’d expect from an Indian curry – spicy and robust. With coconut milk as the base, you end up with a delicious, aromatic, creamy sauce. In fact it’s so fragrant, it can be smelled from the end of the street. So when children walk in from a long day of study, I’m usually greeted with: Are we having curry tonight?

The curry uses affordable cuts of meat, which means that you have to plan ahead as it takes longer to cook. It’s one of those dishes you put on mid-afternoon and let cook slowly for 3+ hours. The slow cooking process also means the flavours are infused into the meat, making it even more delicious to eat.

I personally love putting dinner on at lunch time. For some reason it’s just a whole lot calmer and you have the added bonus that it takes the stress out of dinner time. After all, what’s left to do but boil a pot of water and cook the rice. If you’re feeling energetic, throw together a little cucumber raita and a pappadum or two, and you’re set. Oh and don’t forget the jar of mango chutney from the fridge..Enjoy!